3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils. Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. -Observed the can opener blade to contain food residue and metal shavings. PIC placed can opener in dish area to be properly cleaned and sanitized.

3717-1-04.1(KK) / Food equipment - certification and classification. Equipment not approved by a recognized testing agency. -Observed 2 household Hamilton Beach hand mixers and a KitchenAid mixer. If/when equipment is replaced, replace with commercial grade.

3717-1-04(I) / Nonfood-contact surfaces - materials. Nonfood-contact surfaces constructed of unapproved materials. -Observed a piece of cardboard lining the dry storage shelf creating a surface not smooth and easily cleanable. Correct by 12-10-19

3717-1-04.3(B) / Fixed equipment installation - spacing or sealing. Fixed equipment not properly sealed or spaced for cleaning. -Observed the dish counter to not be properly sealed/caulked to the wall creating a space difficult to clean. Correct by 12-10-19

3717-1-05.1(D) / Backflow prevention - air gap. Critical Insufficient air gap between the flood rim and the water supply inlet. -Observed the 3-compartment spray nozzle to fall into the sink basin with no air gap. PIC called maintenance personnel to either remove spray nozzle or fix it so it will not fall below the sink basin flood rim. Correct by 12-10-19

Comments
Discussed inspection with Jane Richardson and Brenda Wilson. Copy of inspection report sent via email. *Follow-up inspection to take place 12-10-19.* Facility is a level IV due to cooling and re-heating in bulk and serving a highly susceptible population.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. X - P - Chemical: Toxic materials are properly identified and stored. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty.